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The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

机译：用Fagopyrum tataricum籽粒作为原料中稻葡萄酒发酵过程中微生物群落和风味化合物的变化

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Qing Ren; Leping Sun; Huijun Wu; Yousheng Wang; Zhiwei Wang; Fuping Zheng; Xin Lu; Jialiang Xu;
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1. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock [J] . Qing Ren, Leping Sun, Huijun Wu, Scientific reports. . 2019,第1期

机译：以苦荞麦为原料的黄酒发酵过程中微生物群落和风味成分的变化
2. The process-related dynamics of microbial community during a simulated fermentation of Chinese strong-flavored liquor [J] . Yanyan Zhang, Xiaoyu Zhu, Xiangzhen Li, BMC Microbiology . 2017,第1期

机译：中国风味酒模拟发酵过程中微生物群落的过程相关动态
3. Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing. [J] . Xie GuangFa, Wang Lan, Gao QiKang, Journal of the Science of Food and Agriculture . 2013,第12期

机译：基于Illumina的宏基因组测序技术对绍兴黄酒发酵过程中的微生物群落结构进行分析。
4. Variety and Location Influence on the Rutin Content of the Grain of Buckweat (Fagopyrum Esculentum Moench. and Fagopyrum Tataricum Gaertn.) Grown in Central and Southern Italy [C] . Andrea Brunori, Gy(o)rgy Vegvari The 10th International Symposium on Buckwheat（第十届国际荞麦会议） . 2007

机译：在意大利中部和南部种植的荞麦（Fagopyrum Esculentum Moench。和Fagopyrum Tataricum Gaertn。）籽粒的芦丁含量的品种和位置影响
5. Flavor modulation of durian wine and sulfur compounds metabolism during fermentation [D] . Lu, Yuyun. 2017

机译：榴莲葡萄酒和硫化合物发酵过程中新陈代谢的调味调节
6. The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock [O] . Qing Ren, Leping Sun, Huijun Wu, -1

机译：以苦荞麦为原料的黄酒发酵过程中微生物群落和风味成分的变化
7. A Study on Characteristic Flavor Compounds in Traditional Chinese Rice Wine - Guyue Longshan Rice Wine [O] . Yu Cao, Guangfa Xie, Chun Wu, 2010

机译：传统稻葡萄酒特征风味化合物研究 - Guyue龙山米酒

The changes of microbial community and flavor compound in the fermentation process of Chinese rice wine using Fagopyrum tataricum grain as feedstock

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